“Salmon Two Ways” Pasta


I made this last night in celebration of landing my first real grownup job! Fast, easy, and I could eat the whole thing myself.

WORKING GIRL PASTA (realistically serves around 4 adults)

  • 2-3 shallots, sliced thin
  • 3-4 cloves garlic, chopped
  • glug of olive oil, small chunk of butter
  • 1 large piece salmon, cut into 1 inch cubes
  • 150 grams or so candied smoked salmon nuggets, cut into little pieces
  • 1 500ml carton heavy cream
  • 1 cup frozen peas
  • 1 box gluten free Catelli fusilli pasta
  • 2 green onions, chopped
  • salt, pepper, chili flakes

-In a heavy frying pan, heat butter and oil. Saute shallots and garlic for a minute or two, then add fresh salmon chunks. Salt and pepper. Cook for another 1-2 minutes, until salmon is not quite cooked through.

-Dump this stuff in a bowl and set aside. Add a bit more oil to your pan if you need it.

-Meanwhile you should get your pasta water to a rolling boil. I love the Catelli gf pasta for its good quinoa-corn-rice blend, but anything else will do.

-Cook peas until thawed and soft. Add all of your heavy cream and smoked salmon. Bring to low simmer, cooking for a least 5 minutes.

-Scrape the sides every once in a while to avoid chunky cream. Season with salt, pepper, and chili flakes (amount based on personal preference).

-Your pasta should be almost cooked (6-7 min). Add green onions and salmon/shallot mixture back into cream sauce. Strain pasta. Thoroughly toss with salmon and cream. Sauce should not be thick or “saucy,” just light and stuck to the pasta.

-Eat three bowls in less than ten minutes.


This was my “funemployed” life. #GloryDays

4 thoughts on ““Salmon Two Ways” Pasta

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